Classic Aioli
This classic aioli is a rich and creamy garlic mayonnaise, boasting a vibrant tang from fresh lemon and a subtle kick from Dijon mustard. Perfect as a dipping sauce for seafood or vegetables, or as a luxurious spread for sandwiches, it's a versatile condiment that elevates any dish with its robust flavor and silky texture.
Een origineel recept van Forkin
- Totale tijd
- 10 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 376 kcal
Allergeneninformatie: kan eieren, mosterd en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
- 2 teentjegarlic, minced
- 1 stegg yolk
- 1 ellemon juice
- 0,5 tldijon mustard
- 0,25 tlsalt
- 0,13 tlblack pepper, freshly ground
- 0,75 kopjeextra virgin olive oil
Keukengerei
Medium mixing bowl · Whisk · Garlic press (optioneel) · Mortar and pestle (optioneel) · Chef's knife · Cutting board
De bereidingswijze
Stap voor stap
- 1
Mince the garlic cloves very finely or crush them into a paste using a mortar and pestle or the side of a chef's knife.
Ongeveer 2 min
Tip van de kok: For the smoothest aioli, ensure the garlic is as finely minced as possible to avoid chunky bits.
- 2
In a medium-sized mixing bowl, combine the minced garlic, egg yolk, fresh lemon juice, Dijon mustard, salt, and black pepper.
Ongeveer 1 min
Tip van de kok: Using room temperature ingredients, especially the egg yolk and lemon juice, helps create a more stable emulsion.
- 3
Whisk the mixture vigorously and continuously for 1-2 minutes until all ingredients are thoroughly combined and the mixture appears slightly pale and frothy.
Ongeveer 2 min
Tip van de kok: A good initial whisk ensures the flavors are well distributed before the oil is added.
- 4
Begin to slowly drizzle in the extra virgin olive oil, adding only a few drops at a time, while continuously whisking with consistent speed.
Ongeveer 3 min
Tip van de kok: This initial slow addition is critical to form a stable emulsion; adding oil too quickly will cause the aioli to break and separate.
- 5
Once approximately one-quarter of the olive oil has been incorporated and the mixture visibly thickens and emulsifies, you can gradually increase the oil stream to a thin, steady drizzle.
Ongeveer 3 min
Tip van de kok: Listen for a change in sound as you whisk; a thicker mixture will create a different resistance against the whisk.
- 6
Continue whisking until all the extra virgin olive oil is fully incorporated and the aioli is thick, creamy, and holds its shape.
Ongeveer 2 min
Tip van de kok: If the aioli becomes too thick, you can whisk in a teaspoon of warm water or a few more drops of lemon juice to reach your desired consistency.
- 7
Taste the finished aioli and adjust the seasoning with additional salt, black pepper, or lemon juice as needed to balance the flavors.
Ongeveer 1 min
Tip van de kok: A pinch of cayenne pepper can add a subtle warmth and complexity if you enjoy a little heat.
Per portie
Voedingswaarden
- Calorieën
- 376,4kcal
- Eiwit
- 0,9g
- Koolhydraten
- 1,1g
- Vet
- 41,7g
- Vezels
- 0,1g
- Suiker
- 0,2g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
This versatile aioli is fantastic with roasted vegetables, grilled fish, or as a dip for crispy french fries. For a delightful twist, try adding a pinch of smoked paprika or a dash of finely chopped fresh herbs like chives or parsley. Pair it with a crisp, dry white wine like Sauvignon Blanc or a light-bodied rosé.
Transfer the aioli to an airtight container and store it in the refrigerator.
Aioli is best served chilled or at room temperature; reheating is not recommended as it may cause the emulsion to break.